Fire roasted Artichokes

My friend Keri makes the most wonderful artichokes you’ve ever had. She’s a genius really. This is sort of her recipe, but I have a horrible memory, so I’m sure I’ve messed up something. Fortunately this recipe is pretty flexible and is good with just about anything, as long as you do the dipping sauce with the same herbs that you flavor your artichokes with during the boiling process. I love this recipe so much that I ate a whole one by itself today for lunch.  Ok, fine I admit, it was one and a half...but that was it, no chips, cookies or even a chicken breast.  Just a big old pile of artichoke....yummm.  And by the way, I am not prone to eating a singular item as a meal by itself…unless it’s a carbohydrate, then I have a problem….This is a VEGETABLE people and I am far from a vegetarian. Trust me these are game changing artichokes. I dare you to try them.

Three artichokes
4 large sprigs of basil, or about 20 leaves (fresh only please)
4 sprigs of thyme (fresh only please)
Three medium lemons
1 cup of mayonnaise
1/3 cup Olive Oil
2 tsps garlic powder
½ tsp onion powder
Dash of seasoned salt (or regular if you prefer)

Cut your artichoke(s) in half the long way. I recommend using a sharp knife, as this can be a bit hard to do without sacrificing one or two of your fingers. Ok, I exaggerate, just be careful is all I’m saying. Place your artichoke(s) in a pan (whatever size is appropriate for your quantity of artichokes you have chosen) Fill with water just to cover the artichokes. Place 2 sprigs of basil, all of the thyme and one lemon in the water with your artichoke (squeeze the lemon first, but go ahead and throw the whole thing in there as well. Bring this to a boil and simmer on medium heat until the stem and heart of the artichoke are tender when you insert a knife in them.

The purple part and the small white area
under it is the "choke".  It is not enjoyable to eat.

 

Meanwhile, combine the olive oil, garlic powder, onion powder, seasoned salt and set aside.

Now make your dipping sauce by chopping the remaining basil leaves (finely). Combine the basil, mayonnaise, juice from one lemon and stir to combine. Remember that you have another half a lemon to use if you desire, this part is all about personal preference. Taste the dipping sauce and see if it’s lemony enough for you. I prefer mine super tart, so I go all the way with my lemon, but you might prefer a little less.

Drain the artichoke(s) and place on a cookie sheet. Take each half and scrape out the choke (the weird hairy part in the center), leaving a little well in the middle. Be careful not to remove the heart, that would be tragic. Brush each half on both sides with the oil/garlic powder mixture and place on a hot grill or under the broiler for about 3 minutes per side. The goal is to get the edges slightly charred all the way around. Char equals flavor, so please feel free to be liberal with your broiling. Once you have a liberal amount of charrage ( I know it’s not a word), remove them from the heat and let cool slightly before serving.

Suggestion: You may want to double the dipping sauce. I know it seems like a lot, but people tend to be extra generous in their dipping on this one.